Reviews, Commentary and Opinions on Midwest Craft Beer and Microbreweries

April 13, 2010

Beer and Food:

Crazy Eddie’s Bitter Beer Mustard

Put some yell in your yellow with one key ingredient: beer.
by Eddie Glick

I like my beer like my women: pale, strong, full-bodied, and extremely bitter.
Contact Eddie»
Mustard. It’s yellow and it goes great on pancakes. That’s pretty much all you needed to know, right? Well, if that’s your perception of mustard, it’s high time you learned how to spruce things up a bit when it comes to this wondrously versatile condiment. And the way to do that is with craft beer, of course.

The key to this recipe is which beer you select: you’ve got to use a light, bitter IPA. The more bitter—even over-hopped, for this recipe—the better. So, even though Bell’s Two Hearted and Surly Furious are great IPAs, their big malt profiles will just get in the way here. Brews like Founders Centennial, Dark Horse Crooked Tree, and Great Lakes Commodore Perry are ideal candidates.

Crazy Eddie’s Bitter Beer Mustard
3 tbsp mustard powder
3 oz light, hoppy IPA
2 tbsp almond flour (or regular flour)
1 tsp drained prepared horseradish

Combine the ingredients and stir thoroughly. Refrigerate for at least one hour before serving. Keeps for about two weeks when refrigerated in an air-tight container.

WARNING: If you’re one of those people who thinks plain yellow mustard has a kick to it, this mustard will BURN YOUR FACE OFF. To dial it down, add a little honey into the mix. If, however, you like spicy food, you’ll find this recipe nice and hot but not crazily so. And if you are a five-alarm-lovin’ spice freak, then you can amp it up by doubling or trebling the horseradish, or maybe even stirring in a little curry or cayenne to taste. POW!

Other than the aforementioned pancakes, Crazy Eddie’s Bitter Beer Mustard goes great on hot dogs, brats (and other sundry sausages), and roast beef sammies. Chow down on ’em with the same IPA you made the mustard with, or maybe something a bit maltier to contrast with the spice and bitterness. Check out our food and beer pairing guide for more ideas.

You may now commence to call me a commie pinko freak for the mere suggestion of putting mustard on a hot dog.

Drinkin’ And Thinkin’

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